Lemon Yogurt Cake
Updated: May 12, 2021
When life gives you lemon, make lemon tea cake. Glaze the lemon loaf cake with some home made apricot jam and lemon sugar glaze for that extra zap of tang!
Equipment : Loaf Cake Tin (30cm x 7.5 cm depth x 7.5 cm width)
Eggs 250 g
Castor Sugar 300 g
Lemon Zest 2 Lemons
Unsalted Butter 80 g
Yogurt 100 g
Lemon Juice 40 g / half a lemon
Plain Flour 240 g
Baking powder 2 g
Extra butter for paste
Apricot Jam optional
Start by melting the butter in the microwave and leave to cool. Have extra butter ready at room temperature. Line baking tin with parchment paper.
Preheat oven to 180°C.
Place the cooled melted butter, eggs, castor sugar, lemon zest, salt, yogurt and lemon juice in a stand mixer bowl attached with a paddle attachment.
Add in the sifted flour and baking powder and mix until combine. Ensure that there are no lumps in the mix and make sure you scrape the bowl around the sides and the bottom.
Transfer the cake mix into the tin that has been previously lined with parchment paper.
Cream the extra soft (not melted) butter to a paste until there are no lumps. Transfer into a piping bag and cut a small hole, pipe a line from one end to the other in the centre of the cake batter
Bake in the oven for 45 to 60 minutes or until when tested with a skewer, it comes out clean.
Remove the lemon cake from the oven, let the cake cool a little and remove the loaf tin.
Brush the top of the cake with apricot jam then prepare the lemon glaze.
Lemon Juice 50 g
Icing Sugar 150 g
Heat lemon juice and icing sugar in a pot over heat until all the sugar have dissolved.
Brush the lemon glaze on top of the apricot jam.